Lamian
Lamian (Chinese: 拉面) is a type of Chinese noodle. It is made by stretching and folding the dough into strands.[1] The twisting and later stretching of the strips of dough happens because of the weight of the dough.[1] The strands can be made in many lengths and thicknesses depending on how many times it is stretched and folded.[1] The Songshi yangsheng bu (宋氏養生部), which was written by Song Xu around 1504, has the earliest description of how to make lamian.[1]
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Literally, lamian means "pulled noodles" (the Chinese word la (拉) means to pull, which is how the dough is made into long thin noodles, mian (面)).[2] Lamian dishes are usually served in beef or mutton soup. Sometimes the noodles can be stir-fried (chaomian (炒面)) and served with a tomato-like sauce.[3]
Lamian Media
Part of the preparation in which the dough is pulled into strands
Lanzhou lamian after repeated stretching
References
- ↑ 1.0 1.1 1.2 1.3 Serventi, Silvano (2002). Pasta : the story of a universal food. Françoise Sabban. New York. ISBN 978-0-231-51944-1. OCLC 861793028.
- ↑ "For the Love of Lamian -- Beijing Review". www.bjreview.com.
- ↑ http://www.reference.com/browse/Lamian[dead link]